Spinach Salad with Pecorino, Pine Nuts and Cranberries
We’re home! I apologize for the lack of posts, but I only get to visit my family in Idaho about twice a year now. When I’m there, I turn into a lump of lazy, and I did a lot more eating than blogging. But lucky for you, my mom, my grandma, and I cooked up some great stuff, and I’ll be sharing it with you momentarily. . .
as soon as I catch up on some housework and some much needed sleep. Traveling with two kids is exhausting. (Especially when one of them still wakes up every 2-3 hours.)
I wanted to quickly post this salad recipe we tried a few weeks ago. It’s simple, really, just a handful of ingredients, but it’s amazing how a few good quality ingredients can pack such a punch. I made this salad twice in one week. That’s how good it was.
Spinach Salad with Pecorino, Pine Nuts, and Cranberries
1 1/2 Tablespoons dried cranberries
1 1/2 Tablespoons pine nuts, toasted, coarsely chopped
1 1/2 Tablespoons balsamic vinegar
1 1/2 teaspoons minced shallot
1/2 teaspoon sugar
2 Tablespoons olive oil
6 cups (packed) baby spinach leaves
Shaved Pecorino Romano cheese (or fresh Parmesan, if you have it)
Whisk first 5 ingredients in small bowl. Whisk while adding oil. Season with a couple pinches of salt and pepper.
Toss spinach with vinaigrette in large bowl. Add cheese and toss.
1. If you can’t find shallots, you can substitute minced red onion and maybe a pinch of garlic.
2. The original ingredients called for dried currants, but I had cranberries on hand. They’re probably easier to find, too.
3. Don’t skimp on toasting the pine nuts. Toasting them gives them such a different (and better) flavor. I think they taste like pine trees untoasted.
4. If you’ve never shaved hard cheese before, just use a vegetable peeler.
from Bon Appetit June 2009